Cranberry Almond Tart with Fruitcake Crust

By Carolanne

Ingredients

• 1 cup mixed dried fruit (pears, apricots, apples, plums) cut in brunoise
• 1/4 cup bourbon
• 1/2 cup (3oz) packed brown sugar
• 1/2 cup plus 2 TBSP (1 1/4 sticks) butter, room temperature
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 egg, room temp
• 1 cup (5oz) cake flour
• 3/4 cup (4oz) all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp salt
• Cranberry almond filling (see recipe)

Details

Servings 8

Preparation

Step 1

In bowl, mix dried fruit with bourbon. Cover and let sit overnight at room temp.
In mixer bowl fitted with a paddle, place brown sugar, butter and spices. Cream until smooth, about 1 1/2 to 2 minutes on med speed. Mix in egg. Scrape down bowl. Add dried fruit and mix. Sift flours with salt and baking powder and add to mixer. Mix on low speed until just blended; do not overmix.
Scrape off paddle and place dough in refrigerator about 5 to 10 minrtes to just slightly firm up. Place dough in an 11-inch round, 1 1/2 inch-high removable-bottom tart pan. Press dough to about 3/8-inch thickness all around and refrigerate half an hour.
Meanwhile, prepare cranberry-almond filling.
Remove tart crust from refrigerator, dock with a fork (pricking holes every 1 inch over the bottom), and place in a preheated 375-degree oven 5 minutes. Remove from oven and press down crust in middle with a clean towel if it is rising. Place filling in crust and smooth out evenly to the edges. Reduce oven temp to 350 degrees and bake 20-25 minutes or until wooden skewer comes out of center without any liquid batter sticking to it.